Not wanting hubby to think he’d just become a member of a group of women dancing to rainbow unicorn poetry, I joined a Vegan Meet-up group and found a potluck. There were lots of wonderful people there, and men – yes – manly men.
The thing I loved the most was that people ate my dish. People liked my dish. I l liked other people’s dishes too. At family gatherings, my dish is always the cold, mostly full one at the end of the evening. I’m a good cook, but most people want to eat the meat and cheese and sugary, gooey stuff. I always bring healthy and who eats healthy or adventurous at a potluck. Vegans do!
We watched a tape of John Robbins, (of the Baskin Robbins clan) speaking about his transition to veganism. What a story! He’s a manly man too and a pretty smart guy. Hubby and I heard his story for the first time. Powerful stuff.
At the end of the evening, a lovely women asked me for the recipe for my dish and said it was her favorite dish of the evening. I’ve been thinking about putting all my crazy cooking on a blog for a while now and her kind compliment was reinforcement. Here’s what I brought. It’s easy to cook, vegan, gluten-free and yummy too!
Super Quick Southwestern Quinoa:
2 cups cooked quinoa
1 15 oz. can organic black beans (drained)
1/2 cup organic vegan salsa (I like Kirkland brand from Costco – choose one that’s spicy to your taste)
Vegetable bullion or salt to taste
1 tsp cumin powder
Heat beans on stove, add everything but quinoa and mix well. Fold in quinoa and heat on low until everything is warm. Serve!